Tuesday, December 14, 2010
1 c. milk
5 chewy mints, unwrapped
1 kid handful of raisins
Combine first three ingredients. Sprinkle cinnamon/sugar mixture on top until surface is covered. Stir in cinnamon/sugar until moistened. Drink with straw- no fork needed.
Sunday, December 12, 2010
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth
In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.
Monday, November 15, 2010
Sunday, October 24, 2010
Monday, October 11, 2010
1 package mushrooms, sliced
1/2 c. chopped onions
2 T butter
2 T flour
1 T curry powder
2 small cans chicken broth
1 15 oz can pumpkin
1 T honey
1 c milk or cream
pinch of nutmeg
salt and pepper to taste
Cook onions and mushrooms in butter until soft. Add flour and curry. Cook over low heat for 5 min, stirring constantly. Remove from heat and add broth, stirring to mix. Stir in pumpkin, honey, nutmeg, salt and pepper. Simmer for 15 min. Add milk/cream.
Avoid boiling when reheating.
Wednesday, October 6, 2010
4 strips of bacon, sliced into 1/2" pieces
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
3 dashes hot sauce
1/4 c. apple cider vinegar
1 c. chicken broth or water
2 lbs collard greens, stems removed and sliced into strips
Cook bacon, onion, garlic together in pan. Combine other ingredients and add to pan along with greens. Cook 10-15 minutes until greens are soft.
Monday, September 20, 2010
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cup rhubarb, cut into 1/2" pieces
2 cup sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge.
Bake at 350°F for 1 hour.
Sunday, September 19, 2010
Add to mix:
3 mashed bananas
1 1/2 cup flour
1 tsp baking powder
1 tsp vanilla
1 tsp baking soda dissolved in 2 Tbsp milk
Bake at 350 for 30-40 min
Glaze (make extra, this is the best part):
mix together over heat:
1/4 cup brown sugar
1 1/2 oz butter
1/8 cup milk
add 1/2 tsp vanilla, 3/4 cup powdered sugar and beat all together over low heat. Pour over cake.
Sunday, May 2, 2010
1 baked cake - I started with my favorite cake
1 container cream cheese frosting (although any frosting will do)
1 package chocolate chips
Put the cooled cake into a mixing bowl and blend it together with the container of frosting. I did this in the kitchen aid.
Roll into 1 inch balls and put on cookie tray.
Freeze for 3-4 hours.
Melt chocolate over a double boiler. Let it cool a bit before dipping. Dip frozen truffles into chocolate with a fork, push off fork using a toothpick. Return to fridge or freezer. Decorate tops with melted white chocolate.
Don't let Claire anywhere near the operation.
Warning: this recipe contains an odd ingredient. If you don't love lettuce wraps enough to overcome that, then just skip it.
2 chicken breasts, cut into small cubes
8 mushrooms, cut into small pieces
1 cup (2 cans?) of water chestnuts, cut into small pieces
3 small cloves of garlic, diced
1-2 bunches of green onions, finely chopped
1 small handful of cilantro, finely chopped
1/3 cup of hoisin sauce (found in asian market or aisle)
2-3 tbsp soy sauce
(2 Tbsp?) canola or veg oil
1 head of iceberg lettuce, cut in half
Cook the chicken in oil until almost done, then drop in the garlic for about a minute. Add the mushrooms and water chestnuts. Cook for another minute or so, or until the chicken is thoroughly cooked. Add the hoisin sauce and soy sauce, mix to coat; add green onions and cilantro. Cook for another minute or so.
Serve with lettuce.
Carrie taught me this recipe a long time ago:
Cook 1 chicken breast (cubed) or 1 cup shrimp in 2 Tbsp butter
In a different pan, saute in 2 Tbsp olive oil:
1/2 onion, chopped
2 cloves of garlic, mashed
1 tsp basil
1 tsp parsley
1 tsp oregano
1 can cream of celery soup
1/2 cup heavy cream
Pour over 1 lb pasta. (picture features all my leftover pastas together)
1 package chocolate graham crackers (1/3 of a box)
1/2 Tbsp sugar
1/4 cup butter (melted)
Crush the graham crackers and mix in the butter. Press into 9'' pie tin.
2 packages of cream cheese **room temperature** or else they will not mix with the chocolate
5 oz of melted chocolate (this is just under 1 cup)
1/2 cup+3 Tbsp sugar
2 Tbsp cocoa powder
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
I should say that this recipe is kind of a bugger. I can't really recommend it unless you have a food processor or a better blender than mine. Here's why
1 seeded jalapeno
3 Tbsp olive oil
2/3 cup cilantro
2 green onions (i use 1/3 reg onion)
1 clove garlic
So you're supposed to blend the above together, but the olive oil is just not enough liquid to get it going in a blender. So I end up doing a lot of work with a spatula or adding more liquid (like lime).
Cook the rice 1 cup rice, 1 cup broth, 1 cup water.
Mix the green blended mush into the rice.
Ok, well more than one, but its a smaller (1/3) version of this recipe
I love this recipe because: it contains cinnamon, it takes 20 minutes, and costs about $2 to make.
1 biscuit roll (the non flaky kind)
1 tsp cinnamon
1/3 cup whitey sugar
Cut up your biscuits into 4 pieces and roll them around in the sugar/cinnamon mix. (Like snickerdoodles.) Put them in the bread pan.
1/4 cup brown sugar
2/3 stick of butter (melted)
Pour over the top.
Cook at 350 for 20mins or until the biscuits look nice and crispy on top.
Beth mentioned that people have done this on camping trips in a dutch oven. mmmm.
Sunday, April 25, 2010
Thursday, April 15, 2010
Sunday, April 4, 2010
2.5 cups Bisquick
3/4 cups milk
2 Tbsp sugar
Knead onto a bread board and roll out to approx 15x9.
Cover with butter and sprinkle over 2Tbsp sugar/1tsp cinnamon mix
Roll up starting with the long side.
Put in 8x8pan.
Bake at 350 for 20-25 mins.
1 1/4 cup powdered sugar, 2 Tbsp milk
Saturday, February 27, 2010
4 Roma tomatoes
1 can black beans (its a good idea to rinse the beans so your whole dip isn't black)
1 can white corn
1-2 jalepeno peppers chopped small
juice from 2 limes
1 clove of garlic, mashed
A bit of cilatro (or none for some of you)
A bit of red onion
mix all together with about 1/2 cup italian dressing
optional: 1 can of black eyed peas
Chill in refrigerator
This recipe makes a lot. Good to take to a potluck party.
Wednesday, January 27, 2010
i have been using my freezer space with a whole new vigor lately. i also have had some pretty good success freezing things i hadn't thought of before, to have around for later, so i don't have to go to the store so often. i want everybody to add to this list if you have heard of or had luck with freezing things...
lemon juice (in ice-cube trays)
ginger (whole chunks of root)
milk (just make sure it thaws all the way and you shake it before use)
grated cheese (whole blocks are kinda wierd after thawing)
go ahead - whachya got?